Mascarpone

Mascarpone (pronounced mas-cahr-POHN-ay) is a specialty of the Lombardy region of Italy. This fresh cheese made from cow's milk has a high butterfat content, often 75 percent or higher. With this much butterfat, it is no surprise that the result is exceptionally soft, smooth and creamy. According to Steve Jenkins, in his book Cheese Primer, the name probably originates from the Italian verb mascherare, meaning to dress up or camouflage. And mascarpone certainly has that quality of enriching and enhancing whatever dish it goes into.

DESSERT Harry Bakes' Raspberry-Filled Flourless Chocolate Cupcakes With Rose Mascarpone Buttercream Test kitchen tip: For the home cook, we offer this recipe made in muffin cups with traditional paper liners. The cupcakes form a brittle crust on top after baking. Chef Harry leaves this on. If you plan to cover the whole top with icing you may want to break it off. But if some of it gets in the icing, don't worry. Dusting the tops of the cupcakes with cocoa powder or dipping the tops of the cupcakes in crushed almonds will cover up any crumbs.

Mastering mascarpone: Mascarpone, Italy's rich, buttery, creamy tangy cheese, was little known in America before the late '80s when tiramisu became so popular. Originally from Lombardy, this cheese is said to date from the 16th century. Legend has it that the cheese owes its name to a Spanish official who told the Italian cheesemaker it was "mas que bueno" ("better than good"). * Vegetable nutrition: When boiling vegetables, you will conserve nutrients if you add the vegetables after the water has come to a boil.

February is the month for Florida strawberries, making it convenient for lovers who live here. This is one of the many desserts that i have had the pleasure of enjoying at home. You can even skip the meal, and enjoy just this dessert with a glass of champagne, says Anna. 1 pint strawberries, quartered 1/4 cup sugar 1/4 vanilla bean 4 ounces mascarpone (1/4 cup) 1/4 cup heavy cream 1 teaspoon honey 12 lady finger cookies* 1 cup moscato d'asti or other sweet wine Mix the quartered strawberries with the sugar in a bowl.

Dear Phyllis, I am a faithful reader of your column and always clip out your recipes. I have a request and I am sure you can help me. I am planning a dinner party with an Italian theme. Do you have a good tiramisu recipe and any other suggestions for Italian easy-to-prepare menus? I went online to look up a recipe for tiramisu but there were so many of them that I was confused. Help. Sincerely, Janice Bard Delray Beach Thanks for the kind words about my food column.

Dear Phyllis, I am a faithful reader of your column and always clip out your recipes. I have a request and I am sure you can help me. I am planning a dinner party with an Italian theme. Do you have a good tiramisu recipe and any other suggestions for Italian easy-to-prepare menus? I went online to look up a recipe for tiramisu but there were so many of them that I was confused. Help. Sincerely, Janice Bard Delray Beach Thanks for the kind words about my food column.

DESSERT Harry Bakes' Raspberry-Filled Flourless Chocolate Cupcakes With Rose Mascarpone Buttercream Test kitchen tip: For the home cook, we offer this recipe made in muffin cups with traditional paper liners. The cupcakes form a brittle crust on top after baking. Chef Harry leaves this on. If you plan to cover the whole top with icing you may want to break it off. But if some of it gets in the icing, don't worry. Dusting the tops of the cupcakes with cocoa powder or dipping the tops of the cupcakes in crushed almonds will cover up any crumbs.

Dishing Up Vermont (Storey Publishing, 2008, $19.95) by Tracey Medeiros What it is: This book by food writer Tracey Medeiros showcases the products and recipes of farms, orchards, restaurants and inns in this increasingly food-centric state. The Vermont Fresh Network, which benefits from a portion of the book's proceeds, was the nation's first statewide farm-to-restaurant program. Praise (and quibbles): You'll find lots of interesting and helpful tips. For example, there are four grades of Vermont maple syrup for consumers listed from mildest to strongest maple flavor: Vermont Fancy, Grade A Medium Amber, Grade A Dark Amber and Grade B. And don't be afraid to make a wet bread dough.

Q. What is mascarpone cheese? Is there a substitute? A. Mascarpone is a rich Italian cream cheese made by heating cream and lightly coagulating it with an acid. There really isn't a 100 percent substitute, though cream cheese is similar. These days, both imported and domestic brands of mascarpone are widely available in supermarkets. Q. Why do some recipes call for unsalted butter and some for salted butter? -- Nick Malgieri Tribune Media Services A. Recipes often call for unsalted butter to control the salt level.